Study of the electrical resistivity of vegetable oils: Argan, Palm and castor

The goal of this study is to analyze the behavior of electrical properties versus temperature for vegetable oils: argan, palm and castor. Measurements of electrical conductivity were carried out in the temperature range of 20- 100 °C. It was experimentally observed that the electrical resistivity decreased slightly with increasing temperature for all samples investigated. We attributed this decrease to the effect of thermal agitation on the disorientation of the molecules of oil.